Veggies: Quinoa Salad

Quinoa is one of my go-to, easy to make and always enjoyable meals (also seen here and here). You can practically throw in any veggies into the mix and it'll be a consistently satisfying dish. This has been on my pinterest to try for weeks and when Stefanie and I planned dinner tonight it was both our top choice. 

After coming from yoga and the gym we wanted something that was light, clean and green. If you're a quinoa fan or looking to try a new dish, I suggest you do yourself a favor and make this refreshing salad!

One of my favorite things is that it always make more than enough so it also becomes lunch tomorrow 

win win :)

Quinoa Salad with Black Beans, Avocado and Cumin-Lime Dressing

recipe found here

• Ingredients

• 1 cup dry quinoa, rinsed

• 1 tbsp olive oil or coconut oil

• 1 3/4 cup water

• 1 can black beans, drained and rinsed

• 1 avocado, chopped into chunks

• handful cherry tomatoes, quartered

• 1/2 red onion, diced

• 1 small clove garlic, minced

• 1 red bell pepper, chopped into chunks

• small handful cilantro, diced

• 1 limes, juiced

• 1/2 tsp cumin

• 1/2 tbsp olive oil

• Salt

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• Directions

Warm the olive/coconut oil in a medium saucepan over medium heat. Once it’s hot add the rinsed quinoa and toast for about 2-3 minutes until it starts smelling nutty and lovely. Add water, stir once, cover, and simmer with a lid on for 20 minutes.While the quinoa is cooking, prepare all other ingredients. Prepare the dressing by combining the lime juice, oil, cumin, and salt. Whisk it aggressively. Adjust seasoning as necessary.

When the quinoa has finished cooking, remove it from heat and fluff with a fork. Add black beans and toss to warm them through.Let the quinoa cool for about five minutes and then add all the remaining ingredients, including the dressing, and mix. Adjust seasoning if necessary.